NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

0.5 tbsp honey

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp tomato paste

0.5 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  In a small glass bowl, whisk together the honey, coconut aminos, apple cider vinegar, tomato paste, and freshly minced ginger until the glaze is smooth and well-combined.

• 2

  Season the diced chicken breast pieces thoroughly with sea salt and black pepper to ensure every bite is flavorful.

• 3

  Heat the toasted sesame oil in a large skillet or cast-iron wok over medium-high heat until it shimmers and is ready for searing.

• 4

  Add the chicken to the hot skillet in a single layer, sautéing for about 5 to 6 minutes until the edges are golden brown and the meat is cooked through.

• 5

  Remove the chicken from the pan and set aside, then toss in the red and green bell peppers along with the red onion, sautéing until they are crisp-tender and vibrant.

• 6

  Stir in the minced garlic and fresh pineapple chunks, cooking for 2 more minutes until the pineapple starts to release its juices and caramelize slightly.

• 7

  Return the cooked chicken to the skillet and pour the prepared sweet and sour sauce over the top, tossing everything together for 1 to 2 minutes until the glaze is thick and glossy.

• 8

  Divide the mixture into bowls over a base of warm, steamed cauliflower rice for a clean and satisfying meal.